Angoor Ka Sherbet

225 g Grapes, green, seedless

3 tb Castor sugar; finely ground

-granulated sugar 1/2 ts -Pepper, ground

1 ts Cumin seeds; roasted &

-ground 1/2 ts -Salt

2 ts Lemon juice

3 c -Water, chilled, 750 ml

Mint, fresh; few sprigs Wash grapes and crush them throughly. Pour in water. Mix well. Strain through a sieve. Add all the seasonings. Mix well. Chill. Serve, garnished with mint leaves. MAKES: 6 large glasses SOURCE: _Rotis and Naans of India_ by Purobi Babbar, published in Bombay posted, not tested by Anne MacLellan